Taco Soup
This ground beef and bean taco soup is a hearty and flavorful meal, perfect for a comforting dinner. Top with shredded lettuce and fat-free sour cream or nonfat yogurt for a complete taco experience.
- Prep: 15 min
- Cook: 1 hr
- Total: 1 hr 15 min
- Servings: 10
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $1.68/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
Tags
- healthy
- comfort food
- savory
- quick
- boil
- budget-friendly
Ingredients
- 1 pound ground beef (lean)
- 2 can diced tomatoes (14.5 ounce)
- 3 cup corn (from 2-15.5 ounce low-sodium cans, rinsed and drained)
- 2 can red kidney beans (low-sodium, 15.5 ounce each, rinsed and drained)
- 1.5 teaspoon chili powder
- 0.75 teaspoon cumin powder
- 0.75 teaspoon garlic powder
- 0.33 cup water
Instructions
- Brown the ground beef in a pot over medium heat.
- Put the ground beef in a strainer to drain fat.
- Rinse the ground beef with hot water.
- Mix the ground beef, diced tomatoes, corn, red kidney beans, chili powder, cumin powder, garlic powder, and water in the same pot and cook on low for an hour.
Nutrition (per serving)
- Calories: 184
- Protein: 14.3 g
- Carbohydrates: 23.7 g
- Fat: 4.4 g
- Fiber: 7.3 g
- Sodium: 240 mg
- Saturated Fat: 1.5 g
- Sugar: 6 g
- Cholesterol: 26 mg